Recipe - Grapefruit-Cranberry Marmalade

4 md Grapefruit, (4 pounds)
1 One half cup Water
2 One half cup Fresh cranberries
3 cup Sugar

Using a vegetable peeler, carefully remove rind from grapefruit; discard
bitter white pith. Cut rind into julienne strips. Peel and section
grapefruit; set sections aside.

Combine grapefruit rind, sections, and water in a large saucepan; bring to
a boil. Reduce heat to medium, and simmer 15 minutes, stirring
occasionally.

Add cranberries, and cook 10 minutes. Stir in sugar; cook 30 minutes or
until slightly thickened, stirring occasionally. Yield: 5One fourth cups (serving
size: 2 tablespoons).

Per serving: 65 Calories; 0g Fat (0% calories from fat); 0g Protein; 17g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

NOTES : Pour into decorative jars or airtight containers. Store in
refrigerator for up to 3 weeks.

Recipe by: Cooking Light, Jan/Feb 1995, page 130

Posted to MCRecipe Digest V1 #396 by igor@digex.net on Jan 28, 1997.